Basic White Two-Layer Cake and White Buttercream Frosting

Most of the recipes that we share on our blog are as simple as can be . . . however, for special occasions, I like to branch out a little bit!

Our cute friend Amanda from I Am Baker just released her cookbook, Surprise Inside Cakes. I am sure that you have seen all of Amanda’s amazing creations on Pinterest (such as her Infamous Rose Cake!) and I am always blown away by her amazing creativity and talent. So, when I was finally able to get my hands on one of her books, I felt inspired to try and make one of the cakes myself!

Want to win your own copy of Surprise Inside Cakes?Just leave a comment below and share what your favorite kind of cake is! Winner will be chosen next Sunday, October 12, 2014.

To be honest, I have NEVER made a two layer cake. I am the type of girl who makes a cake batter, pours it into a 9×13″ pan, and calls it good. This was definitely going to be something new for me!

Thankfully Amanda’s book has such easy to follow instructions and pictures of each step, so even a two-layer cake newbie like myself felt confident in what I was doing. Here’s a sample page:

So, let’s get started!
Now, my cake isn’t as beautiful as Amanda’s cakes, but I was pretty proud of it for my first try!
For step-by-step pictures of each instruction, be sure to check out her book!

Want to win your own copy of Surprise Inside Cakes?Just leave a comment below and share what your favorite kind of cake is! Winner will be chosen next Sunday, October 12, 2014.

1 1/4 teaspoons clear vanilla extract (you can use regular vanilla, but the coloring will make the cake not be a bright white)

1/4 teaspoon almond extract

5 large egg whites, at room temperature

For the bright white buttercream frosting:

1 cup shortening

2 teaspoons clear vanilla extract

dash of salt

1 (2 lb) bag powdered sugar (about 7 cups)

1/2 cup milk (or heavy cream)

Instructions

For the cake:

Preheat your oven to 350 degrees and make sure that the rack is in the center of your oven. Spray two 8" round cake pans very generously with non-stick cooking spray (I used Baker's Joy).

In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside.

In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it's light and fluffy (you can use a standing mixer or an electric hand mixer).

In a large measuring cup, combine the milk, vanilla, and almond extract.

Now it's time to add them all together! Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add about 1/2 of the milk mixture and blend again. Add in half of what's left of the flour mixture and blend again. Add in the rest of the milk mixture, blend for a couple of seconds, then the remaining flour mixture and blend at a low speed until the ingredients are barely mixed together (don't over mix!).

In a separate bowl (or in your stand mixer using the whisk attachment), beat the egg whites on medium-high speed until they reach "firm peak stage" (a.k.a. when the whisk is held sideways, the peaks will hold and the ridges will be distinct - this took about five minutes of whisking for me!). Fold the egg whites into the cake batter.

Pour the cake batter evenly into the two prepared pans and bake them for 20-26 minutes (mine were done at 25), or until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes, then carefully remove the cakes and let them finish cooling on wire racks.

For the frosting:

Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk. If the frosting is too thin, add more sugar.

Time to stack it:

Place one of your cooled, leveled cake layers on your cake stand. Using an offset spatula, place about 1/2 cup of frosting in the middle of the cake. Using your spatula, push the frosting out to the edges until the frosting is about 1/4"-1/2" thick (if you have a rotating cake stand, this step is really easy, but you can do it without it).

Place the second layer of cake on top.You will now create the crumb coat (a thin layer of frosting that seals in all the crumbs to make it easy to decorate). Using the offset spatula, spread the frosting that has spilled out from between the layers smoothly over the surface. Add more frosting as needed, just keep the layer thin and smooth.

Place about 1/2 cup of frosting on the top of the cake, pushing the frosting out to the edges until it's a smooth, flat surface.

Now place the spatula against the edges of the cake and smooth out the excess frosting pushed over from the top of the cake.

To help the cake firm up, stick it in the freezer for about 1-2 hours.

From here, drop 1/2 cup frosting on the center of the cake and push it out to the edges as you did before, making the surface nice and smooth.

Continue adding frosting to the top and edges of the cake until it's the smoothness and thickness you want. (Amanda says that the best way to get smooth frosting is to practice!) :)

From there, continue to add more frosting to the top and sides of the cake until it's completely covered. I topped mine off with sprinkles, but you could get fancy and add some frosting decorations

My favorite cake is a white cake with white cream frosting with a hint of vanilla. I would love to win the cookbook so that I would be brave enough to make a special cake from scratch and not just a plain ole cake from a mix.

What a yummy sounding cake. I promise I’m not a boring person, but my favorite cake is a plain vanilla cake with a homemade super-sweet fluffy buttercream icing. The key to any good cake is an inordinate amount of icing. Oh the calories… and this is why I don’t make cake on a regular basis.

I love a beautiful cake. It doesn’t matter the flavor, as long as it’s yummy, if it’s pretty I love it. Between myself, my three boys and my husband, we all have different favorites so I’ve learned to make what everyone wants and make it pretty and I’ll eat it too. Hahaha keeping my fingers crossed for the cookbook! Hoping to add a girl to this brood of boys and have plans on the cake already. Haha

My sister in law says that my love language is baking for people, I most definitely agree! If only I had more than 2 square feet of countertop space in my kitchen, I would bake for everyone! My most favorite cake is German Chocolate!

I’m so glad there will now be a book featuring ‘surprise cakes’! My favorite cake as I was growing up was always ‘bolo xadrez’ (Portuguese for ‘marble cake’), but not just a normal marble cake – the one that always intrigued me and which I loved the most was the version my Mom made with checkered squares, alternating between vanilla and chocolate cake. I was always amazed looking at a slice and how it was possible to do that! I soon found out that it’s all about the equipment (and technique!), and to this day I still make that same cake for special occasions! I would love a recipe book with more ideas for me to try 🙂

My favorite cake is a white cake with white frosting, just like this one! Don’t care for any fancy fillings or adornments. I don’t make cakes much anymore, but I know that will change since I have two new grandsons.

I love cakes and baking them! (A wonderful tradition passed down to me by my beloved Grandmother!)
As to picking what would be my absolute, favorite cake… that is such a hard decision to make.
If I had to choose just one, I’d say my favorite would be an Italian Cream .. with a moist, luscious Red Velvet running close behind! <3

I absolutely fell in love with a white almond wedding cake with raspberry filling. It was just the right amount of moist deliciousness! I am a baking enthusiast and love experimenting with new cake recipes!

My favorite cake, hands down is Red Velvet Cheesecake. A delish baked cheesecake gently hidden between two decatant red velvet cakes. All of this smothered in a creamy butter cream frosting! I would love this book to help add to my gift options!

I’m on a quest to find THE best white genoise for cake … Well THE ONE that will remember my bf good memories … ahhh mens…. sometimes so complicated! Anyway I’m pretty sure I would flabbergast my young daughter with this kind of cake ! WOW

I would LOVE to win this awesome book; I’ve had my eye on it for a bit! My favorite cake would have to be a yellow cake with chocolate or ganache frosting. Simple, but sooo delicious! Thank you for all your wonderful recipes, you’ve helped to make my family happy!

I love this cake but I would have to give up eating all day for just one piece. I just might have to do that. Sounds crazy but anyway we can lighten up the calories and fat content. I am a senior citizen but love your site. I love to cook and bake things and take them to work to share with everyone and see the smiles on their faces. It makes my day.

Hi Maureen, I’m not sure how we could lighten up the calories and still have the same great taste!! You are a girl after my own heart…..I would give up my meals for the day to have a big slice of cake!! (And I love extra frosting too!!) Thanks so much for your sweet comments!
Cyd (mom of the Six Sisters)

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There are six of us girls...no boys! Now that we have grown up and moved far apart from each other, we use this blog to stay in touch and share our ideas. Feel free to take a look around and learn more about us HERE.